Name: Delicious Blueberry Cream Cheese Bread You Must Try
Prep time: 20 min
Cook time: PT-491573H54M7S
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1/2 cup (113g) unsalted butter, softened; 8 oz (226g) cream cheese, softened; 1 1/4 cups (250g) granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 3/4 cups (220g) all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups (225g) fresh or frozen blueberries; 2 tablespoons (15g) all-purpose flour (for coating blueberries)

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Blueberry Cream Cheese Bread is a delightful treat that has captured my heart and taste buds. This deliciously moist bread, filled with juicy blueberries and rich cream cheese flavor, is perfect for breakfast, brunch, or even dessert. With its bakery-style texture and ease of preparation, it’s a recipe you will want to bake again and again!

Why You’ll Love This Blueberry Cream Cheese Bread

This Blueberry Cream Cheese Bread is incredibly versatile and sure to be a hit with everyone. First, it’s wonderfully moist and soft, thanks to the cream cheese. Second, the burst of blueberries adds a sweet and tangy flavor. Third, it’s easy to make, requiring just a few simple steps. Fourth, it can be served warm or at room temperature. Fifth, it makes a fantastic addition to brunch spreads. Plus, the recipe is adaptable, allowing for various toppings or add-ins. Finally, it’s a satisfying way to start your day, fitting perfectly into a vegetarian diet.

Ingredients for Blueberry Cream Cheese Bread

Gather these items:

1/2 cup (113g) unsalted butter, softened
8 oz (226g) cream cheese, softened
1 1/4 cups (250g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups (220g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (225g) fresh or frozen blueberries
2 tablespoons (15g) all-purpose flour (for coating blueberries)

How to Make Blueberry Cream Cheese Bread Step-by-Step

Step 1: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and dust with flour or line with parchment paper.
Step 2: Beat butter and cream cheese together until light and fluffy. Add sugar and mix until well combined.
Step 3: Beat in eggs one at a time, then mix in vanilla extract.
Step 4: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Step 5: Gradually add dry ingredients to wet mixture, mixing just until combined.
Step 6: Toss blueberries with flour, then gently fold into batter.
Step 7: Pour batter into prepared pan and bake for 60–70 minutes, until a toothpick inserted comes out clean or with moist crumbs.
Step 8: Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Pro Tips for the Perfect Blueberry Cream Cheese Bread

Keep these in mind:

This bread is perfect for breakfast, brunch, or dessert.
Store leftovers in an airtight container at room temperature.
You can use fresh or frozen blueberries.
For extra flavor, consider adding a sprinkle of lemon zest to the batter.
Ensure that your ingredients are at room temperature for better mixing.

Best Ways to Serve Blueberry Cream Cheese Bread

There are numerous ways to enjoy this Blueberry Cream Cheese Bread. You can serve it sliced with a pat of butter for a comforting breakfast. Pair it with cream cheese frosting for a sweet dessert or enjoy it with a dollop of whipped cream. It also goes wonderfully with a cup of coffee or tea, making it an ideal companion for your afternoon snack.

How to Store and Reheat Blueberry Cream Cheese Bread

To store your Blueberry Cream Cheese Bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days. If you want to keep it longer, consider freezing it. To reheat, simply slice the bread and warm it in the microwave or toaster oven until heated through.

Frequently Asked Questions About Blueberry Cream Cheese Bread

What’s the secret to perfect Blueberry Cream Cheese Bread?

The secret lies in not overmixing the batter and ensuring your blueberries are coated with flour before folding them in. This helps prevent them from sinking to the bottom.

Can I make Blueberry Cream Cheese Bread ahead of time?

Yes, you can prepare the batter ahead and refrigerate it before baking or bake the bread a day in advance, storing it covered at room temperature.

How do I avoid common mistakes with Blueberry Cream Cheese Bread?

Make sure to measure your flour accurately and avoid overmixing after adding the flour. This ensures a light, fluffy texture.

Variations of Blueberry Cream Cheese Bread You Can Try

There are several fun variations you can try with this recipe. For a citrus twist, add lemon or orange zest to the batter. You can make a Blueberry Cheese Bread by adding cream cheese chunks or even swirl in some jam for a fruity pop. For a healthier option, substitute half of the all-purpose flour with whole wheat flour or add nuts for extra crunch.

Delicious Blueberry Cream Cheese Bread You Must Try - Blueberry Cream Cheese Bread - additional detail

For more delicious recipes, check out our latest recipes or try making Pepperoni Ricotta Pizza for a savory option. If you’re looking for a sweet treat, our Cosmic Brownie Bites are a must-try!

For more information on the health benefits of blueberries, you can visit Healthline.

Delicious Blueberry Cream Cheese Bread You Must Try

Author: Jannet Lisa
Total Time: 1 hour 20 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

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Description

Deliciously Moist Blueberry Cream Cheese Bread You’ll Want to Bake Again and Again

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and dust with flour or line with parchment paper.
Beat butter and cream cheese together until light and fluffy. Add sugar and mix until well combined.
Beat in eggs one at a time, then mix in vanilla extract.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add dry ingredients to wet mixture, mixing just until combined.
Toss blueberries with flour, then gently fold into batter.
Pour batter into prepared pan and bake for 60–70 minutes, until a toothpick inserted comes out clean or with moist crumbs.
Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.